Lime Jello Salad

mjhtx47

aka LIME CAKE

1 cup crushed pineapple (drained with juice reserved)

1 cup water (more or less, see instructions)

2 packages lime jello (3 oz each)

1 cup real mayonnaise

1 cup evaporated milk (canned)

1 cup small curd cottage cheese

½ cup walnuts or pecans (chopped)

Start with the crushed pineapple. After opening the can, drain the pineapple into a measuring cup that will hold at least 2 cups of liquid.

Along with the pineapple juice, add enough water to measure 2 cups of liquid. This is what you’ll use to make the lime jello.

Place the 2 cups of diluted pineapple juice in a small saucepan. Heat to boiling, then add the lime jello. Stir until the jello is completely dissolved. Allow the jello mixture to cool slightly in the pan before pouring it into a mixing bowl.

While cooling, mix together the mayo and evaporated milk until smooth. Slowly incorporate the warm lime jello mixture into the milk/mayo mixture. Pour a bit in, whisk to combine and repeat until all of the lime jello mixture has been added.

Finally, stir in the crushed pineapple, cottage cheese, and nuts. Pour the entire mixture into an 8×8″ baking dish and cover. Chill for four or more hours, till firmly set.

Aunt Christine added a cup of thinly sliced celery, as well.

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